Best time to eat this coconut galette? Right after it comes out of the oven. Oh, yes, warm and creamy, you’re going to experience a pastry that isn’t too sweet. Isn’t too creamy. Isn’t too rich. But, just right.
With just five ingredients, you’re going to have a tasty dessert that can be refrigerated for later if there’s any leftover. Served with some fresh berries adds a new dimension of freshness. If you want to put a meringue on top, have at it. Change it from a galette to a pie.
Using frozen coconut makes all the difference in this recipe. It’s like you just schlepped through the jungle, shook a coconut tree and cracked open that delicious goodness. Another option you can change up would be to use coconut milk rather than almond milk. You’d get even more of a coconutteeee taste.
- Preheat oven to 350
- 2 sheets puff pastry, thawed then mold into a larger ‘square’ about 8x8”
- 2 eggs, beaten + 1 egg white
- ¼ cup sugar
- Pinch sea salt
- 1 package (6 oz.) coconut, previously frozen
- ¼ cup + 2 Tbl. almond milk
- Powdered sugar
- Fresh berries
- Lightly coat an 8” pie pan with cooking spray. Cut a piece of parchment paper to fit into it and slightly up the sides.
- Place the puff pastry dough in the pie pan with the sides hanging over.
- In a mixing bowl, combine two eggs, sugar, salt, coconut and almond milk. Blend well.
- Pour into the pie pan. Gently pull the sides onto the batter and shape irregularly on top the pie.
- Use a pastry brush to coat the exposed puff pastry with some of the egg white. Put the pan on a cookie sheet and bake in a preheated 350 oven for about 22-25 minutes. Remove & cool.
If the exposed pastry dough is browning more than you want, simply place a foil tent lightly on the pie.